Andrew, truly a great touch with the bacon.!!! Yet couldn't you add the bacon first, let it fry, hen remove, then begin to frying the chicken... thus the oil is now a bacon seasoned oil... Another super episode... So was the Elk episode AZ Wild Game Kitchen the other night...
This has to be up there in the top 10 lessons so far. Love how you cut the bird up and why. Love the tips about shaking the flour with and without the bird in the bag. Love the tip about the bubbles getting quiet to tell you your chicken is done. You always have the best helpful hints that no one else ever gives. Its success is tin the details Ready to fry like you and Edna. I hope. Thank you.
Hey Andrew, that bacon trick is really terrific.!! I used that trick with the thick-cut french fries I made last night, DYNO.!!! Yet, I used some bacon fat I've stored in the fridge... In reflection, I would think you have a big jars of bacon fat, duck fat, shmaltz, beef tallow, lard and clarified butter??? I do....
I'm drooling - even after just having dinner!
Andrew, truly a great touch with the bacon.!!! Yet couldn't you add the bacon first, let it fry, hen remove, then begin to frying the chicken... thus the oil is now a bacon seasoned oil... Another super episode... So was the Elk episode AZ Wild Game Kitchen the other night...
This has to be up there in the top 10 lessons so far. Love how you cut the bird up and why. Love the tips about shaking the flour with and without the bird in the bag. Love the tip about the bubbles getting quiet to tell you your chicken is done. You always have the best helpful hints that no one else ever gives. Its success is tin the details Ready to fry like you and Edna. I hope. Thank you.
Looks really good and juicy.
All we need now is a Nashville Hot Dip 😁
Hey Andrew, that bacon trick is really terrific.!! I used that trick with the thick-cut french fries I made last night, DYNO.!!! Yet, I used some bacon fat I've stored in the fridge... In reflection, I would think you have a big jars of bacon fat, duck fat, shmaltz, beef tallow, lard and clarified butter??? I do....
DO NOT DRAIN ON PAPER TOWELS. IT WILL STICK TO it and a mouthful of papertowels is not tasty. Drain on Paper bag....PUHLEEZE....
Sharyn/ Studied at the FRENCH CULINARY INSTIUTE, NY. RIP Dorothy Hamilton
Chicken looks awfully dark. (burned?) I prefer mine a golden brown. What changes need to be made, (if any) to get the desired results?